brown rice with mushrooms and greens

This dish is sort of like a salad but much more hearty and filling. It is really simple to make and can be thrown together in a short period of time, so it's perfect for a quick lunch or side dish at dinner. It's also a really easy way to consume a lot of greens without eating a salad. Because let's face it, sometimes you just don't feel like eating another damn salad. 

Brown rice has so many health benefits. Namely, it promotes weight loss, contains anti-oxidants, high in selenium which helps fight off cancer and other diseases, and contains a lot of fiber. (when you eat foods with fiber, it attaches to toxins and other disease causing crap in your body and helps flush it out. If it stays there too long, it will attach to the colon wall!)

I N G R E D I E N T S

10 oz of brown rice (or 1 1/4 cups)
8 oz of Mini Bella mushrooms (or 227g)
Arugula
Spinach
1 clove of Garlic
Olive Oil
Salt and Pepper

S T E P S

Start by cooking the rice in boiling water for 45 minutes. It is much faster with a rice cooker or using frozen rice
Once the rice has cooked for 30 minutes, put the chopped garlic and a drizzle of olive oil on a hot pan to cook
After a couple minutes, put the mushrooms and another small drizzle of olive oil in the pan and stir occasionally until they soften and brown
Once the rice has finished cooking, put into a bowl, add the mushrooms and garlic from the pan and a large handful of washed arugula and spinach
Sprinkle with salt and pepper and stir the mixture